Fried eggs with black beans and sardines
These Mexican-style fried eggs with black beans and sardines are perfect for a weekend breakfast, brunch or lunch. It’s a healthy, low-carb dish which is filling and super yummy. Serve it with sourdough or flatbread on the side. I used pomodorino tomatoes on the vine, which are sweet, small Italian cherry tomatoes, but you can use similar ones too.
Ingredients
Method
- Finely chop the shallot, garlic and red pepper.
- Heat some olive oil in a large frying pan and sauté the shallot for 5 minutes, then add the garlic an pepper. Saute for another 3 minutes or so, then add the cumin, oregano, cayenne and paprika.
- Stir for a few seconds, then add the drained beans and the water. Season with salt and pepper.
- Place the tomatoes with the the vine on top.
- Cover with a lid and cook over low heat for about 10 minutes or until the tomatoes are tender (they should just about to burst and not become mushy).
- Make three wells in the pan and add the eggs one-by one. Put the sardines around them.
- Put a lid on a cook for 3-5 minutes, depending how well cooked you like your egg.
- Serve immediately with chopped parsley leaves scattered on top.